METHOD:

For the Brined Chicken Wings:
In a large pot, bring water to a simmer and turn off heat. Add all ingredients and whisk until dissolved. Refrigerate until fully chilled. In refrigerator, submerge chicken wings in brine for 4 hours.

For the Dry Rub:
In a mixing bowl, combine all ingredients and stir till combined.

For the Alabama White Sauce:
In a large bowl, whisk together mayonnaise, vinegar, sugar, salt, pepper, and cayenne. Chill.

To Assemble and Serve:
In a deep fryer, heat peanut oil to 350°F. Fry Smoked Chicken Wings 4 to 6 minutes, until crispy and just caramelized. Remove from fryer, shake off excess oil, and rest 30 seconds. In a mixing bowl, toss together wings and reserved Dry Rub. Serve with ramekin of Alabama White Sauce.